First in a long line of posts I have prepared for you this week is a recipe I tried yesterday evening – chocolate brownies. Brownies are one of my absolute favourite foods ever, but with my gluten and dairy intolerances it has been difficult to find brownie free of the two. So, I decided to make my own.
However, the last two recipes I’ve used they’ve just not really been brownies. The first one I tried was basically just chocolate sponge cake, it didn’t have that lovely gooey brownie texture at all. The second recipe I tried was nowhere near chocolate-y enough to be a brownie. But I decided to give it another go, third time lucky and all, using Jamie Oliver’s Vegan Brownie Recipe, and oh my god. Oh my god. They are good. You can’t tell that they’re vegan at all, they taste like thousands of calories of carby sugary badness and it’s beautiful.
These are perfect with Valentine’s day coming up; whether you make them as a delicious treat for your other half or you make them as a present for yourself. You can go check out Jamie’s recipe if you want the full recipe, but I’m going to post below exactly what I used, as I tweaked a couple of things.
5 tablespoons sunflower oil
200g dairy-free dark chocolate
170g self-raising flour
3 heaped teaspoons cocoa powder
230ml soya milk
Of course all of the ingredients used are gluten and dairy free versions and you should also include some vegan butter to grease the tin. Jamie’s recipe also includes a vanilla pod and some pecan nuts but I chose to leave these out – it’s up to you though!
- Preheat the oven to 180ºC/350ºF/gas 4. Grease a baking tin, then line with greaseproof paper.
- Break 150g of chocolate into a bowl over boiling water and allow it to melt, then set aside to cool a little.
- While you’re waiting, sieve the flour and cocoa powder into a mixing bowl, then stir in the sugar. Stir in the oil, soya milk and melted chocolate until combined.
- Roughly chop and stir in the remaining chocolate and pour the mixture into the prepared tin, spreading it out evenly. Then place into the hot oven for 20 to 25 minutes, or until cooked on the outside, but still gooey in the middle.
- Leave to cool for ten minutes, if you can bare to wait any longer, and then I dusted them with icing sugar but you could drizzle melted chocolate over them if you’re feeling super naughty.
This recipe was absolutely fantastic and I feel like I owe Jamie my life. If you decide to give the recipe a go then please let me know! (pls send pictures too!) If you’re a fellow gluten or dairy-free special kid or a vegan then stick around for more recipes – I have a lot in the pipeline as I’m discovering lots of new and yummy recipes at the moment!